|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try soup beef stock for more results.
Results 1 - 10 of 18 for leek soup beef stock
Result Page: 1
Wash, peel and ... with water or beef stock. Tip: If ... hours. While the soup is simmering, wash ... cabbage. Use soy sauce instead of salt as seasoning.
Cut meat in ... Then combine with soup stock and heat thoroughly. ... careful not to curdle. Pour into soup and stir well. Season to taste. Serves 6 to 8.
Melt the butter ... a puree. Add leeks and potatoes and ... water or the stock. Bring to ... done. Shortly before serving, stir in the cream. 50 servings.
Rinse and pick ... minutes. Brown ground beef in frying pan. ... except vinegar and leeks. Cover pot ... or broth if soup is too thick. Add leeks and heat thoroughly.
Combine 2 tablespoons each butter, beef stock and chicken stock ... Saute mushrooms and leeks lightly. Add to soup. Combine wine, ... Makes 2 1/2 quarts.
Cut steak into ... any fat. Combine beef with water and ... minutes (6 minutes in pressure cooker). Add parsley and heat through. Makes 6 meal-size servings.
Throw in crockpot, add cold water. Cook until meat is done, set aside, cool and skim off fat. Next day add: 2 cans garbanzo beans Salt and pepper 1 ...
Cover beans with ... 10 minutes. Add stock and cabbage leaf. ... 15 minutes. Add leeks and beans and ... 15 minutes. Great with salad, bread and cheese.
Clean leeks. Chop leeks, ... pan. Add chicken stock, thyme, salt ... and simmer for 1 1/2 hours partially covered. Add cream and check seasoning. Serve.
In a stockpot, combine beef, chicken parts, soup bones and water; ... hours or until stock is reduced by ... or sauteing vegetables). Makes 7 1/2 quarts.
Result Page: 1
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